Tuesday, January 4, 2011

Lemon Alfredo Chicken Pasta

I got the  recipe for the base of this sauce from the  Deals to Meals  website. I have said this before but she has very good recipes! This is similar to the Alfredo sauce I posted but less fat and a lemony taste to it. It is a very good sauce. I froze the left over sauce and it reheated and tasted the same as the first time we ate it!
1 lb Pasta of your choice
2 Chicken Breasts
Lemon Alfredo Sauce:
3 T. Butter
2 t. Flour
3 C. Whole Milk
1 C. Parmesan Cheese
1/2 C. Mozzarella Cheese, shredded
3 Chicken Bouillon Cubes
1 t.  Pepper
1 T. Lemon Pepper Seasoning 
1 T. Lemon Juice
Baby Spinach Leaves
Pine Nuts, Toasted

  1. Pan fry chicken breasts. I didn't add any seasoning but you can if you want. Cut into bite size pieces, set aside
  2. Start cooking noodles
  3. For Sauce; Melt butter then add flour. Stir together to create a roux.(or thickener)
  4. Then add milk. Stir together cooking only on low. 
  5. Once the milk is heated thoroughly, add the chicken bouillon, add pepper, lemon pepper. 
  6. Add Parmesan cheese and Mozzarella. If sauce needs to be thicker add more Parmesan cheese. 
  7. Do not cook on a high heat it will curdle the milk! 
  8. When sauce is thick enough to coat the back of a spoon, add * optional spinach and mushrooms. If you would like you can add chicken now or wait and put it on top when done.
  9. Simmer until noodles are done cooking. 
  10. When you take it off the heat, add the lemon juice.
  11. Pour sauce over noodles top with *optional pine nuts.

1 comment:

  1. We tried this last night and it was really good. We have tried a few different Alfredo recipes but this was the tastiest and had the least fat (I even used 1% milk). I think it was slightly strong, and I thought next time I would only add 2 bouillon cubes, but Carie thought it was perfect. Also I sauteed the mushrooms and put them on top at the end, it was delicious.